Kale and Chickpeas

Kale and Chickpeas

If you're looking for a healthy side, this sauteed kale with roasted chickpeas is delicious! Perfect for my adrenal fatigue eating plan.

Course Sides

Cuisine Paleo

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 483kcal

Ingredients

15 oz garbanzo beans 1 can or 1 cup cooked
1 bunch kale chopped
1 T olive oil
2 teaspoon olive oil
2 cloves garlic thinly sliced
1/2 teaspoon paprika
2 T chicken stock can also use vegetable stock or water
Salt and freshly ground black pepper to taste
1/2 teaspoon sesame seeds optional

Instructions

Preheat oven to 400°F. Grease a cookie sheet or cover with parchment paper and keep aside.
Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet.
Drizzle 1T of olive oil on top of the beans and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces.
Slice the garlic thinly or mince, depending on preference.
Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika.
Stir for a couple of minutes and add the chicken stock (or vegetable stock or water). Cook till the kale softens and the moisture evaporates.
Add handfuls of roasted chickpeas to the cooked kale and serve with optional sesame seeds.

Video

Notes

Nutritional information can vary greatly depending on how many chickpeas you add and whether you use oil to cook the kale. There are opportunities for calorie reduction for sure!

Nutrition